- November 2012
- Hands on time 10 mins, plus 25 mins baking time
Chewy, oaty and with gingery depths, Thor cake is an autumnal favourite that’s traditionally served on Bonfire Night.
- 12g (6.8g saturated)
- 43.7g (22.3g sugars)
- 200g unsalted butter, plus extra for greasing
- 125g black treacle
- 100g clear honey
- 1 tsp vanilla paste (we like Taylor and Colledge, from Waitrose and Ocado)
- 250g oatmeal
- 250g plain flour
- 150g demerara sugar
- 1 tsp baking powder
- 100g candied peel, chopped
- 1 tsp ground ginger
- Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line a 23cm x 23cm square brownie tin with baking paper. In a small pan, gently melt the butter, treacle, honey and vanilla paste over a medium heat, stirring to combine, then set aside to cool a little.
- Meanwhile, in a large bowl, mix the remaining ingredients and add a pinch of salt. Pour in the treacle mixture, stirring with a wooden spoon until all the ingredients are well combined.
- Transfer to the prepared tin, spreading the mixture evenly, then bake for 20-25 minutes. Remove from the oven, then leave to cool completely in the tin before slicing into squares to serve.
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